The past two weeks leading up to the event, nerves were definitely flying high as Gwith prepared and had to focus his attentions fully on Taste of the World, rather than the usual day-to-day service at Aroha! His sleep became less and less as he got ready for the restaurant's biggest event thus far. During the days leading up to the event, Gwith had some of our team members in the Aroha kitchen help prepare, including Becky, our line cook (and also server), who sliced the majority of our venison carpaccio for the event!
On Friday afternoon, we arrived at the Huntington Library's prestigious East Lawn, where we, and five Le Cordon Bleu volunteers, unloaded all of the food from the car and brought it into the purple decorated tent. As we wandered in towards our booth, we looked from side to side reading the names of the other 14 world-renowned chefs representing their countries, including Iron Chef Eric Greenspan, Michelin star restaurant chef Brendan Collins, food writer & TV personality Martin Shanahan, and award-winning pastry chef Francois Payard. We felt so honored to be representing New Zealand Cuisine among this talented group of chefs.
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| Gwithyen platting his Venison Carpaccio |
After setting up his station, Gwithyen wandered over to the Irish table and introduced himself to Executive Chef, Ed Cooney. Just moments into the conversation, they discovered they had a mutual friend in common. Gwith worked under a talented chef in New Zealand who also happened to be Ed's Sous Chef in Ireland! It's crazy how small this world is! Ed, who has showcased his food for multiple years at Taste of the World, gave Gwith and I some helpful information, including how to pace ourselves. He let us know that it would start out slow and steady and then we'd just be hit for two hours straight. And wow, he couldn't have been more accurate!
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| Gwithyen Thomas and Ed Cooney |
As the doors opened at 5pm, people slowly started trickling in. As I stood there, I even began thinking, "Maybe we shouldn't have plated so many dishes right away! There doesn't seem to be enough people." Within a blink of an eye though, I ended up eating those words. Before we knew it, hundreds of people started approaching our table. Our team couldn't plate fast enough! We would set 40 plates on the table, Gwith would turn around to begin plating more, and within two minutes, I would've handed off all 40 plates. Not only were people loving Gwith's venison carpaccio, they were coming back for seconds and thirds! Throughout the evening we had people telling us our venison was the best dish at the event and guests were recommending our table throughout the crowd! Among all of these other established chefs, that was an amazing compliment. The chefs from the other tables began approaching us as well and snagging a plate or two. My favorite moments though were when a guest would come over, read "venison" and shy away. Every time this happened, Gwith told them that once they tried it, they'd never look back. And sure enough, they'd each try it, and their faces would fill with joy as they swallowed their first bite. Within moments, they would turn around, walk to their group of friends, and bring them back to the table!
Amongst the 1,200 guests, we eventually had host and celebrity chef, Bobby Flay, come over to the table. He thanked Gwith for being there and after a short conversation, walked off with Gwith's venison carpaccio. The following day, Gwith chatted with him again. Not only did Bobby remember Gwith's dish, he said it was "excellent" and he will definitely be visiting our restaurant in the future.
As the night progressed, things only became crazier! At times, we would run out of plated food and guests would begin lining up at the table, with forks in their hands, waiting for the next plate. It ended up getting to the point where Gwith was plating a single dish at a time, handing it to me, and I was handing it straight to a guest while he'd begin plating another one. I even tried speeding up the process by drizzling olive oil on the plates and garnishing the dishes myself...which speaking as a non-chef, I have NO idea how Gwith drizzles olive oil while covering up the nozzle with his finger. I tried it and all I got was olive oil on my hand...not the plate. Clearly this is one of the many reasons I'm not a chef! Part way through, I looked at my phone to get a glimpse of the time. I was thinking, "Surely we only have another hour or so left! We've served hundreds of people, time must be flying by!" Ha. We had only been serving the flood of people for about fifteen minutes and we had about 3 hours left to go! By around 8:45 pm, it finally began to calm down. The tent slowly cleared out and we began having a steady flow of individuals stop by to taste the food, or return for their second, third, or fourth serving!
As the event came to a close, we packed up, and headed out of the tent into the pouring rain, where we were driven back to our car by a golf cart. The next morning, we got dolled up to go to the Breeders' Cup World Championship and hang out in the VIP Trophy Lounge. We had lots of fun placing a few bets (that we always lost on, of course), and chatting with the other chefs. Around 2 pm, we headed to the Winners Circle where group photos were taken of all the chefs and the BC Turf Sprint winning horse and owner, Bobby's Kitten, were awarded their trophy from Bobby Flay. In the meantime, my parents and sister stayed at home watching the Breeders' Cup on NBC Sports. While they caught glimpses of Gwith and I on the TV during the Winners Circle, we were most excited to see Gwith's venison during the Taste of the World segment. I later discovered this segment was also on the regular NBC network too! Besides being on NBC and NBC Sports, Gwith (and his venison!) were also on HRTV.
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| Gwith and I on the Trophy Lounge's Purple Carpet at the Breeders' Cup World Championships |
Needless to say, these past few days were amazing and we hope to experience it again in the years to come! If you'd like to try Gwith's venison, make reservations online now at our restaurant in Westlake Village, California.
30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.
© 2014 Aroha Restaurant.
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